This Gluten Free Peach Galette recipe makes for a delicious rustic summer treat. Spiced with fresh thyme, cinnamon and a hint of maple syrup, it’s perfectly sweet, grain free, dairy free, egg free, vegan, and compatible with AIP/Paleo diets.
Table of contents
Gluten Free Peach Galette Recipe
If you love peaches, these mini gluten-free galettes are a must-make! They taste just like a paleo peach pie, but are even easier to make. As a free-form and rustic version of pies or tarts, galettes are perfect for grain and gluten-free pastry because you don’t need to worry about cracking or tearing the dough. They make such a simple yet beautiful dessert and you can make them with so many delicious fruit fillings.
This gluten-free galette recipe features a sweet and juicy peach filling, warmly spiced with cinnamon and thyme, and a touch of tartness from fresh lime juice. The filling is wrapped in a crisp, flaky crust made from cassava flour and frozen coconut oil. These galettes bake to perfection. No soggy crusts or need for additional drying agents.
Want more fruit-filled, dairy and gluten-free pastries? Try my Gluten Free Strawberry Pop Tarts, Paleo Apple Tart, Paleo Pumpkin Pie, Gluten Free Rhubarb Custard Tart or Mixed Berry Galettes.
Ingredients
See the recipe card below for ingredient quantities.
Peach Filling
- Peaches – use ripe peaches for the sweetest, best flavor. Overripe peaches can get too mushy when baked. Slice the peaches into 1/2 inch slices. You don’t need to peel the skin as it will become soft and tender once baked.
- Maple syrup
- Fresh thyme – adds a subtle herbal aroma that really complements the flavor profile.
- Pure vanilla extract – enhances the overall flavor.
- Lime juice – freshly squeezed for the brightest flavor.
- Cinnamon
- Sea salt
- Tapioca starch – to thicken the filling.
Gluten Free Galette Dough
- Cassava flour
- Sea salt
- Maple sugar
- Coconut oil – make sure that it’s completely frozen. I measure out 1/2 cup liquid coconut oil and leave it in the freezer for at least 20-30 minutes until it is frozen solid.
- Apple cider vinegar – helps tenderize the dough.
- Ice cold water
- Coconut milk – helps to brown the dough in the absence of an egg wash, optional.
Ingredient Substitutions
- You can also use about 1 cup frozen peaches to make the filling. Make sure to thaw and drain them really well by squeezing out as much water as possible, to avoid excess moisture in the galette. You can also add a bit more tapioca starch to help prevent a soggy crust.
- See the Tips & Tricks for more filling options.
- If you don’t need these to be vegan galettes, you can use honey instead of maple syrup to sweeten the filling.
- You can thicken the filling with arrowroot starch instead of tapioca starch.
- Swap the maple sugar with coconut sugar if you’d like or use another granulated sugar if you don’t need these to be refined sugar free. The main difference is that the crust with coconut sugar will have a darker color.
- If you’d like to make these galettes coconut-free, make the gluten-free pastry crust from my Berry Galettes recipe which uses palm shortening as the fat to create a flaky and buttery crust. Omit brushing the crust with coconut milk.
- I don’t recommend any other substitutions.
Instructions
Step 1. Make the Filling
Add the sliced peaches, maple syrup, thyme, vanilla, lime juice, cinnamon, sea salt, and tapioca starch to a bowl. Toss well to combine. Set aside in the fridge while preparing the gluten-free pastry dough.
Step 2: Prepare the Dough
Cut the frozen coconut oil into a few smaller pieces. Add to the food processor and pulse into pea-sized pieces. Then, add the cassava flour, sea salt, maple sugar, apple cider vinegar, and ice cold water, and pulse, scraping down the sides intermittently, until the dough begins to combine.
The dough is ready when it resembles coarse crumbs and easily clumps together.
Then, transfer the dough onto a piece of parchment paper. Use your hands to gently knead and bring the dough together into a ball. Cover the ball of dough with another sheet of parchment paper and flatten the dough into a disc.
Step 3: Roll Out the Dough
Next, use a rolling pin to roll out the disc of dough between the two pieces of parchment paper to about 12 inches in diameter and 1/4 inch thick. Remove the top sheet of parchment paper.
Step 4: Cut the Dough
If cutting into mini galettes, use a paring knife or straight-edged pastry wheel to cut out small circles from the larger piece of dough. You can get about 8-9 small circles that are about 4.5 inches in diameter.
Don’t worry if these are not perfectly round as that is all part of the beauty and ease of galettes. Scrap and re-roll extra dough as needed to cut more circles. You can also leave the dough as is, to make one large gluten-free peach galette. Or cut 4-5 medium rounds.
Step 5: Assemble the Galettes
Place the peach filling in the center of each round, being careful not to overfill them. Leave a border for the edges ranging from 1/2 inch – 1.5 inches, depending on the size of the galettes. The larger the galette size, the larger the border should be.
Step 6: Fold the Edges
Fold the edges up and over the filling, pinching the edges together (like pinching a dumpling). You can use a small knife or other similar flat tool to help you peel off the dough from the parchment paper.
Next, brush the crust with cold coconut milk to assist with browning, optional.
Step 7: Bake the Galettes
Transfer the sheet of parchment paper with assembled peach galettes onto a baking sheet (or assemble them on a baking sheet once you roll out the dough).
Bake in the middle rack of the oven, preheated to 375F, for 40-45 minutes, or until the crust is golden brown at the edges.
Step 8: Serve and Enjoy
Remove from the oven. Serve warm, as is, or with a scoop of dairy-free vanilla ice cream or coconut yogurt.
Tips & Tricks
Make the Dough by Hand
If you don’t have a food processor:
- Combine the cassava flour, sea salt, and maple sugar in a large mixing bowl.
- Cut the frozen coconut oil into the flour mixture with a pastry cutter.
Or, use a grater and grate the frozen coconut oil into the bowl with the combined dry ingredients and then work it in with a fork.
Keep using the pastry cutter or fork to integrate the coconut oil with the flour mixture, until the dough starts to come together. - Once the dough begins to come together, add the apple cider vinegar and ice cold water 1 TBSP at a time, mixing between each addition, just until the dough begins to clump.
- Use your hands to bring the dough together into a ball of dough.
Continue with the rest of the instructions to make the gluten-free galette dough.
Use Cold Ingredients
Make sure you use ice cold water and that your coconut oil is completely frozen before you begin making the dough. Measure out 1/2 cup liquid coconut oil and freeze it until solid. Cut it into a few pieces before pulsing it in the food processor.
The oil needs to stay frozen throughout the process, so you need to work quickly. This is crucial to creating the ideal crust texture.
Dough Moisture
The dough should be just coming together; pliable but not wet. Depending on your climate or altitude, you may need to use more or less ice cold water. If you prefer, you can begin adding the water 1 TBSP at a time instead of starting with 1/4 cup. This will allow you to have more control as you’ll need to use your discretion to determine how much water your dough requires.
Avoid Over-manipulating the Dough
Handling the dough too much or over-processing it will melt the frozen coconut oil and soften the dough. This will cause the oil to seep out of the pastry while baking.
If your dough starts feeling too soft and/or too oily, chill the dough in the fridge for 10-15 minutes. This allows it to firm up a bit and make it easier to work with.
Handle Dough with Damp Hands
Keep a small bowl with some cold water in it to wet your fingers as you lift and fold the dough and patch up cracks. Similarly, you can use a small knife or other flat tool to help you lift over the edges.
Galette Sizes/Yield
You absolutely do not need to use a ruler to measure these galettes nor use a stencil to make perfectly round circles! Their beauty and ease is in their imperfections. Free hand cut any size rounds out of the dough, noting the range in the yield and corresponding baking times.
You can make 1 large peach galette, about 12 inches in diameter. This is a great option if you’re having trouble working with the dough. Leave a 1 – 1.5 inch border and pile the entire peach filling in the middle, or arrange in any design you’d like. The baking time will be closer to 55 minutes for a fully baked and crisp crust.
I’ve made 9 mini galettes out of this dough, about 4.5 inches in diameter. Use a smaller amount of filling and leave a 1/2 – 1 inch border for folding the edges.
Similarly, I’ve been able to get 4 – 5 medium galettes that are about 6 inches in diameter. Leave a 1 inch border. Baking time will be closer to 45-50 minutes.
Avoid Overfilling the Galette
If you fill the galettes too much the filling can seep out of the pastry when baking. Leave enough space at the border to wrap over the filling.
Filling Variations
Feel free to experiment with other fruit fillings like plums, apricots, nectarines, strawberries, blueberries, other berries, or a combination of fruits. Pears or apples go well with the filling’s thyme and cinnamon flavors and are a great choice for making this gluten-free galette in the Fall. For small, whole fruits like the berries, use about 1.5 cups. Otherwise, cut fruits into thin slices, about 1/4 – 1/2 inch thick.
Frequently Asked Questions
Yes! See my suggestion in the Ingredient Substitutions.
You can make the gluten-free galette dough in advance. Shape it into a disc, wrap in plastic wrap, and refrigerate up to 3 days or freeze up to 1 month.
I don’t recommend making the filling in advance or pre-assembling the galette to bake later.
These are great with a scoop of dairy-free vanilla ice cream, coconut yogurt, whipped coconut cream, or other dairy-free yogurts of your choice.
Storage & Reheating Instructions
- Fridge: Store leftover peach galettes in the fridge in a sealed container for up to 3 days.
- Reheating: Bring to room temperature or reheat in oven at 350F for 10-15 minutes or until warmed through to re-crisp the crust.
Looking for more AIP summer fruit recipes? Check out:
- No-churn Strawberry Basil Ice Cream
- Easy Peach Sherbet
- Lemon Blueberry Banana Bread
- Grilled Pork Chops with Cherry Compote
Gluten Free Peach Galette Recipe (Grain Free, Dairy Free)
- Total Time: 1 hour 15 minutes
- Yield: 8–9 mini galettes or 1 large galette 1x
- Diet: Gluten Free
Description
This Gluten Free Peach Galette recipe makes for a delicious rustic summer treat. Spiced with fresh thyme, cinnamon and a hint of maple syrup, it’s perfectly sweet, grain-free, dairy free, egg free, and compatible with AIP/Paleo diets.
Ingredients
Peach Filling
- 2 large peaches, cut into 1/2 inch thick slices
- 2 TBSP maple syrup
- 1 tsp fresh thyme, picked and chopped
- 1 tsp pure vanilla extract
- 1 TBSP freshly squeezed lime juice
- 1/4 tsp cinnamon
- pinch sea salt
- 1 TBSP tapioca starch
Gluten Free Galette Crust
- 1/2 cup coconut oil, frozen
- 1 1/2 cups cassava flour
- 1/4 tsp sea salt
- 2 TBSP maple sugar
- 1/2 TBSP apple cider vinegar
- 1/4 cup ice cold water
- coconut milk for brushing dough, optional
Instructions
Peach Filling
- In a large bowl, combine sliced peaches, maple syrup, fresh thyme, vanilla extract, lime juice, cinnamon, pinch of salt and tapioca starch.
- Set filling aside in the fridge as you make the pastry.
Gluten Free Galette Crust
- Preheat oven to 375F.
- Cut frozen coconut oil into a few smaller pieces and add to food processor. Pulse until it is broken up into pea-sized pieces.
- Add cassava flour, sea salt, maple sugar, apple cider vinegar, and ice cold water to the food processor and pulse until dough begins to combine, stopping to scrape down the sides of the food processor with a spatula as necessary. The dough is ready when it easily clumps together between your fingers.*
- Remove dough from the food processor and transfer to a sheet of parchment paper.
- Using your hands, gently knead the dough and form into a ball.**
- Place ball of dough between two pieces of parchment paper and use your hands to flatten it out into a disc.
- Using a rolling pin, roll out the dough to about 12 inches in diameter and 1/4 inch thickness.
- For mini galettes, use a paring knife or straight-edged pastry wheel to cut out 8-9 circles about 4.5 inches in diameter. Gather the scraps, re-roll the dough, and cut out more rounds as necessary.
Alternatively, make 4-5 medium-sized galettes, about 6 inches in diameter.
Or, leave as is to make one large peach galette.
Assembly
- Transfer the sheet of parchment paper with the cut out rounds to a baking sheet.
- Working quickly, place the filling in the center of each round of dough. You can pile the filling in the middle, or arrange the peaches in any design you’d like, such as in a fan shape or concentric circles.
For mini galettes, leave at least 1/2 – 1 inch border.
For larger galettes, leave a 1 – 1.5 inch border. - Fold the edges of the galette up over the peaches, overlapping and pinching the edges together over the filling. Don’t worry if the crust breaks apart a bit while folding, that’s the beauty of these galettes – they’re meant to be rustic. Simply patch up any cracks in the dough with wet fingers.***
- Optional – Brush the top of the dough with cold coconut milk to assist with the browning.
- Place the baking sheet in middle rack of the oven and bake for 40-45 minutes or until the crust is golden brown at the edges.****
Optional – broil for the last 2-3 minutes to assist with browning on the top of the galettes but watch closely so they don’t burn. - Serve warm as is or with with dairy-free vanilla ice cream or coconut yogurt.
Notes
*You may need less or more water depending on your climate/altitude. Use your discretion to determine how much water you need. The dough should begin to clump, and be pliable but not wet. Add any additional water 1 TBSP at a time, pulsing in between.
**Be careful not to over-manipulate the dough as the heat from your hands will cause the coconut oil to melt. If you notice the oil melting and the dough beginning to feel too wet or soft, place in the fridge for 10 -15 minutes before continuing.
***You can use a small knife or other similar flat tool to help you peel off the dough from the parchment paper. Keep a small bowl with cold water on your workspace to wet your fingertips as needed, to help with folding and pinching the dough, and bringing together any cracks.
****The baking time is for the mini galettes. The galettes are ready when they are golden brown at the base and lightly golden at the tops. For the medium-sized or one large galette, you’ll need to increase the baking time. Start checking at the 40 minute mark. However, they shouldn’t need any longer than 55-60 minutes.
I’ve updated this recipe as of July 2024 with changes to the amounts of cassava flour and frozen coconut oil, as well as a quicker method for making the dough in a food processor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free goods that taste as delicious as their conventional counterparts. My delicious Gluten Free Peach Galettes are bursting with a sweet, warm peach filling wrapped in a flaky, crisp crust made completely without grains or dairy. If you try it, I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
I am delighted this was another winner of Nicole’s baked goods recipe. Though I have already added the apple tart crust as part of my repertoire, I was still adventurous with this recipe since ripe yellow peaches are in season and I just have to test this version of crust out for myself. I hesitated since 1) I recently got tired of coconut flavor (be it from coconut milk or from anything coconut related, and 2) hey, if the crust of Nicole’s apple tart is a keeper, why bother to take a chance?! Again, I am happy to report back that now I have one more crust added to my repertoire and noted to myself that I would make this for any of my friends who craves for buttery flaky palmiers, this galette won’t disappoint and a non-AIPer would be happily surprised this is AIP allergen friendly!! Thanks, Nicole, for another marvelous baked goods recipe!! XX
I was so excited about this. I made it exactly as instructed and… they melted into a giant puddle on the cookie sheet. It was a disaster. Any idea why they would just disintegrate like that? It was so disappointing.
Hi Kristi, it sounds like you might have over-processed the dough. With pastry, you want to ensure that when you bake there are still chunks of the fat/coconut oil in the dough. When these melt slowly they help develop the texture of the dough. If the oil is already melted it will seep out as you describe. It means working quite quickly and potentially pausing if necessary to place the dough in the fridge if it starts getting soft.
I made this today and mine did same thing
I made mine with a 1/2 cup of palm shortening. I froze it and prepared according to your instructions, but realized that the 1/4 cup less oil meant that the galette was much smaller than I expected, maybe 8 or 9 inches diameter, not enough for 6 people as I needed. I didn’t have time to freeze more shortening because I was taking it over to a bbq in an hour or so. So I just worked room temperature shortening into another round of dry ingredients and used less water, 2 tablespoons – and it turned out the same as the first galette. Such a great recipe, thank you!!
So good – will be making again and again. And I was even probably a little lazy about keeping the coconut oil frozen. The only thing I’ll change for next time would be adding a little sugar to the crust before baking, because I can’t help myself.
Haha, thanks Natalie!
The peach with the lime and the thyme is such a delicious combo!! I used palm shortening, instead of coconut oil, and maple sugar, instead of coconut sugar. My dough get very soft and they didn’t stay together, but they were still very yummy! Next time, I think I would replace the coconut oil with slightly less palm shortening, as it sort of overwhelmed everything. This was a great thing to eat as my family was eating birthday cake- some of them even said my dessert looked tastier than theirs! Thank you for this really tasty recipe!!
Its amazing
oh this inspired me! I have a plum tree bursting with ripe fruit and i was looking for a new idea. Just put this in the oven, but used plums instead of peaches. love your recipes!
Oh yum!! Do let me know how it turns out <3
it was delicious. thanks for all the work you put into creating delicious recipes. This crust is wonderful!